– Western India

(Filled and )

Samosas are common in different parts of India with different fillings, many are filled with a vegetable mixture that will usually include potatoes and peas as well a numerous

spices to provide much of their character. This version is one likely to be found in the

regions where meat is eaten and the one of the most common meats eaten in India is

lamb.

Yield – 20 ea 3 ounce

Mixing Method (Samosa Dough) – Straight Dough Method

Cooking Method (Lamb) – Sautéing

Cooking Method (Samosa) – Deep

Ingredients:

For Making the Samosa Dough

1 lb Bread Flour (can substitute A.P. Flour if Necessary)

1/2 tbsp Salt

1 tbsp Garam Masala (see recipe pg 386)

2 fl oz Vegetable Oil

12 oz Water, warm

For Sautéing Lamb Filling

2 oz

12 oz Ground Lamb

6 oz grated Yellow Onion 2 tsp Garlic, minced

1 tbsp Ginger, minced

1.25 cups Green Peas

1 tbsp Garam Masala

1.5 tsp Turmeric

2 tsp Salt

1 oz Lemon Juice

1/3 bunch Cilantro, minced

Procedure:

For Making the Samosa Dough

1. Thoroughly mix flour, salt and garam masala and then transfer to a mixer with a

dough hook attachment

2. Add the oil and water to the mixer and start on low speed to allow the flour to

absorb the liquid and form slightly soft dough.

3. If the dough is sticking to the bowl as it is mixing add more flour until it no longer

sticks, if the dough appears to stiff then add water a tbsp at a time to make it

softer and pliable.

4. Mix dough with dough hook at low speed until dough becomes smooth and

stretches with ease and without tearing (about 10-12 minutes for most machines)

5. Remove from bowl, cover with damp, clean towel or plastic wrap and allow to

rest on bench for 30 minutes before rolling out to make samosas. Note – Samosas are commonly filled with potatoes and other vegetables or sometimes

meat fillings as with this recipe (the above dough can be used in other samosa

variations)

For Sautéing the Lamb

1. Heat the ghee over high heat in a large sauté pan

2. Once hot add ½ the ground lamb and sauté until browned and then remove from

the pan

3. Repeat step two with other half of the ground lamb

4. Once the lamb has been sautéed add the minced garlic, ginger and grated onions

to the pan and lower heat to sweat the aromatics in the remaining ghee

5. Add the lamb back to the pan along with the ground spices and the peas and

continue to cook over medium heat until the peas become just tender and then

remove from the heat.

6. Allow the mixture to cool and then add the lemon juice, cilantro and salt to the

mixture, stirring to assure seasoning is distributed evenly.

Assemble the Samosas 1. Roll out the pastry dough into rounds 3” in diameter, place 1 tbsp of Lamb filling in center. 2. Using a pastry brush dampen the outer rim of the pastry and fold over to form half moon shaped filled pastry. Press the edges of the filled pastries with the tines of a fork to seal the filled dough

Deep Frying the Samosas 1. Deep Fry the samosas at 350 degrees until golden brown

2. Serve at once

Note - Samosa’s are commonly served with condiments to enjoy them with such as pudina chutney (see recipe)